CN115251218A - 一种补肾压片糖果及其制备方法 - Google Patents
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Abstract
本发明涉及一种补肾压片糖果及其制备方法,属于补肾保健食品技术领域。技术方案是:各组分质量份数比如下:人参精粉16‑17份、牡蛎低聚肽粉3‑4份、玉米低聚肽粉1‑2份、枸杞精粉6‑7份、D‑甘露糖醇0.1‑0.2份、韭菜精粉21‑22、硬脂酸镁0.6‑0.7份。本发明有益效果:制成食品级的压片糖果,药食同源,安全无任何副作用,具有补肾助阳功效,疗效好、见效快、毒副作用小,恢复肾脏机能,维护身体脏腑平衡,服用方便,口感佳,男女均可服用。
Description
技术领域
本发明涉及一种补肾压片糖果及其制备方法,属于补肾保健食品技术领域。
背景技术
中医理论认为:肾脏乃脏腑阴阳之本、生命之源,故称肾为先天之本,其功能主藏精、生长发育、生殖和水液代谢。肾脏是人体的重要器官,它的基本功能是生成尿液,借以清除体内代谢产物及某些废物、毒物,同时经重吸收功能保留水分及其他有用物质,如葡萄糖、蛋白质、氨基酸、钠离子、钾离子、碳酸氢钠等,以调节水、电解质平衡及维护酸碱平衡。肾脏同时还有内分泌功能,生成肾素、促红细胞生成素、活性维生素D3、前列腺素、激肽等,又为机体部分内分泌激素的降解场所和肾外激素的靶器官。肾脏的这些功能,保证了机体内环境的稳定,使新陈代谢得以正常进行。肾亏是肾虚、肾气虚的俗称,随着人的年龄增长以及现代社会工作、生活压力增大,生活习惯不佳,有不少人肾虚。肾虚分为肾阳虚和肾阴虚,肾阳虚的症状主要表现在肾阳虚者腰痛且发凉,手脚冰凉、伴有尿频,且男性性功能失常,出现阳痿、遗精、早泄等,肾阴虚的主要症状表现为肾阴虚患者腰膝酸疼、眩晕耳鸣、失眠多梦,男子阳强易举,遗精,妇女经少闭经,或见崩漏,形体消瘦,潮热盗汗。目前市场上补肾壮阳的食品种类繁多,但是,口感不佳,营养成分及功效上比较单一。糖果,是糖果糕点的一种,现有的糖果只是满足口感上的需求,不能起到补肾保健的功效。
发明内容
本发明的目的是提供一种补肾压片糖果及其制备方法,制成食品级的压片糖果,药食同源,安全无任何副作用,具有补肾助阳功效,疗效好、见效快、毒副作用小,恢复肾脏机能,维护身体脏腑平衡,服用方便,口感佳,解决已有技术存在的上述技术问题。
本发明的技术方案是:
一种补肾压片糖果,各组分质量份数比如下:人参精粉16-17份、牡蛎低聚肽粉3-4份、玉米低聚肽粉1- 2份、枸杞精粉6-7份、D-甘露糖醇0.1-0.2份、韭菜精粉21-22、硬脂酸镁0.6-0.7份。
一种补肾压片糖果的制备方法,包含如下步骤:
步骤一:原料预处理
人参、枸杞粉碎筛分,经80-100目筛滤,加工成人参精粉和枸杞精粉;韭菜洗净晒干,粉碎后经80-100目筛滤,加工成韭菜精粉;
步骤二:原料混合
将人参精粉、枸杞精粉和韭菜精粉进入搅拌机中进行混合与加水搅拌,搅拌过程中加入市售的牡蛎低聚肽粉、玉米低聚肽粉、D-甘露糖醇和硬脂酸镁;
原料混合过程中,各组分按如下质量份数比进行混合,人参精粉16-17份、牡蛎低聚肽粉3-4份、玉米低聚肽粉1- 2份、枸杞精粉6-7份、D-甘露糖醇0.1-0.2份、韭菜精粉21-22、硬脂酸镁0.6-0.7份;
步骤三:制粒、压片、灭菌、包装
混合搅拌均与后投放到制粒机进行制粒;将制成的粒进行压片处理;压片后进行灭菌处理得到成品的糖果;包装然后为成品。
所述步骤一的原料预处理,将粉碎后的人参、枸杞和韭菜,分别置于超细粉碎机进行粉碎25min,制得超细精粉。
所述步骤三的制粒,完成制粒的物料放入烘干房中,进行烘干处理,在烘干过程中,对物料颗粒进行定时的翻动,干燥时的温度需在60℃,颗粒水分达到0.5%完成烘干。
本发明通过舌下含服,快速直达血液循环系统起到补肾起阳的作用。
本发明以人参、枸杞和韭菜为原料,配以牡蛎低聚肽粉、玉米低聚肽粉和D-甘露糖醇,使得营养物质的吸收效率更好,不仅增加糖果的口感,而且营养价值丰富,能够益精明目,补肾补气,健脾润肺,可以滋补身体器官,大大提高男女双方性机能,能够解决尿频尿急尿等待尿分叉等隐疾,缓解男性前列腺疾病。
本发明有益效果:制成食品级的压片糖果,药食同源,安全无任何副作用,具有补肾助阳功效,疗效好、见效快、毒副作用小,恢复肾脏机能,维护身体脏腑平衡,服用方便,口感佳,男女均可服用。
具体实施方式
以下通过实施例对本发明做进一步说明。
一种补肾压片糖果,各组分质量份数比如下:人参精粉16-17份、牡蛎低聚肽粉3-4份、玉米低聚肽粉1- 2份、枸杞精粉6-7份、D-甘露糖醇0.1-0.2份、韭菜精粉21-22、硬脂酸镁0.6-0.7份。
一种补肾压片糖果的制备方法,包含如下步骤:
步骤一:原料预处理
人参、枸杞粉碎筛分,经80-100目筛滤,加工成人参精粉和枸杞精粉;韭菜洗净晒干,粉碎后经80-100目筛滤,加工成韭菜精粉;
步骤二:原料混合
将人参精粉、枸杞精粉和韭菜精粉进入搅拌机中进行混合与加水搅拌,搅拌过程中加入市售的牡蛎低聚肽粉、玉米低聚肽粉、D-甘露糖醇和硬脂酸镁;
原料混合过程中,各组分按如下质量份数比进行混合,人参精粉16-17份、牡蛎低聚肽粉3-4份、玉米低聚肽粉1- 2份、枸杞精粉6-7份、D-甘露糖醇0.1-0.2份、韭菜精粉21-22、硬脂酸镁0.6-0.7份;
步骤三:制粒、压片、灭菌、包装
混合搅拌均与后投放到制粒机进行制粒;将制成的粒进行压片处理;压片后进行灭菌处理得到成品的糖果;包装然后为成品。
所述步骤一的原料预处理,将粉碎后的人参、枸杞和韭菜,分别置于超细粉碎机进行粉碎25min,制得超细精粉。
所述步骤三的制粒,完成制粒的物料放入烘干房中,进行烘干处理,在烘干过程中,对物料颗粒进行定时的翻动,干燥时的温度需在60℃,颗粒水分达到0.5%完成烘干。
实施例:
步骤一:原料预处理
人参和枸杞分别洗净,放置在无菌环境中风干,待水分干燥后,将人参切成4mm-6mm薄片,便于后续加工;人参和枸杞使用粉碎磨粉机进行粉碎,经100目筛滤,加工成人参精粉和枸杞精粉;韭菜洗净晒干,使用粉碎磨粉机进行粉碎后经100目筛滤,加工成韭菜精粉;将粉碎后的人参、枸杞和韭菜,分别置于超细粉碎机进行粉碎25min,制得超细精粉;
步骤二:原料混合
将人参精粉、枸杞精粉和韭菜精粉进入搅拌机中进行混合与加水搅拌,时间10分钟以上,搅拌过程中加入市售的牡蛎低聚肽粉、玉米低聚肽粉、D-甘露糖醇和硬脂酸镁;
原料混合过程中,各组分按如下质量份数比进行混合,人参精粉16.01份、牡蛎低聚肽粉3.43份、玉米低聚肽粉1.92份、枸杞精粉6.54份、D-甘露糖醇0.11份、韭菜精粉21.43、硬脂酸镁0.62份;
步骤三:制粒、压片、灭菌、包装
混合搅拌均与后投放到制粒机进行制粒;完成制粒的物料放入烘干房中,进行烘干处理,在烘干过程中,需要对物料颗粒进行定时的翻动,保证烘干的均匀性和提高烘干的效率,干燥时的温度需在60℃,颗粒水分为0.5%,避免干燥过度;将制成的粒进行压片处理;压片后进行灭菌处理得到成品的糖果;包装然后为成品。
Claims (4)
1.一种补肾压片糖果,其特征在于各组分质量份数比如下:人参精粉16-17份、牡蛎低聚肽粉3-4份、玉米低聚肽粉1- 2份、枸杞精粉6-7份、D-甘露糖醇0.1-0.2份、韭菜精粉21-22、硬脂酸镁0.6-0.7份。
2.一种补肾压片糖果的制备方法,其特征在于包含如下步骤:
步骤一:原料预处理
人参、枸杞粉碎筛分,经80-100目筛滤,加工成人参精粉和枸杞精粉;韭菜洗净晒干,粉碎后经80-100目筛滤,加工成韭菜精粉;
步骤二:原料混合
将人参精粉、枸杞精粉和韭菜精粉进入搅拌机中进行混合与加水搅拌,搅拌过程中加入市售的牡蛎低聚肽粉、玉米低聚肽粉、D-甘露糖醇和硬脂酸镁;
原料混合过程中,各组分按如下质量份数比进行混合,人参精粉16-17份、牡蛎低聚肽粉3-4份、玉米低聚肽粉1- 2份、枸杞精粉6-7份、D-甘露糖醇0.1-0.2份、韭菜精粉21-22、硬脂酸镁0.6-0.7份;
步骤三:制粒、压片、灭菌、包装
混合搅拌均与后投放到制粒机进行制粒;将制成的粒进行压片处理;压片后进行灭菌处理得到成品的糖果;包装然后为成品。
3.根据权利要求2所述的一种补肾压片糖果的制备方法,其特征在于:所述步骤一的原料预处理,将粉碎后的人参、枸杞和韭菜,分别置于超细粉碎机进行粉碎25min,制得超细精粉。
4.根据权利要求2所述的一种补肾压片糖果的制备方法,其特征在于:所述步骤三的制粒,完成制粒的物料放入烘干房中,进行烘干处理,在烘干过程中,对物料颗粒进行定时的翻动,干燥时的温度需在60℃,颗粒水分达到0.5%完成烘干。
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